Nightshade Free Classic Savory Galette Dough

A great galette starts with a great crust, and this buttery, flaky dough is the kind of foundation that makes any filling shine. Flour, salt, sugar, cold butter, a splash of apple cider vinegar, and a little ice water — that's genuinely all it takes to build something that looks and tastes like it came from a proper bakery. The vinegar is the quiet hero here, keeping the gluten relaxed so the finished crust stays tender rather than tough. Working the butter in by hand until you hit those coarse, pea-sized crumbles is the move that creates all those gorgeous flaky layers once it hits the oven. For anyone navigating a nightshade-free lifestyle, this dough is a natural fit — no tomatoes, peppers, or potatoes hiding anywhere in the ingredient list, which means you can fill it with whatever savory or sweet combination works for you without second-guessing the base. Chilling the dough for at least an hour before rolling is non-negotiable; it keeps the butter cold and the structure intact so you get clean folds and a crisp edge every time. Roll it out, pile on your filling, and fold up those rustic edges — dinner (or dessert) is basically done.

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